Steam cooker



H. S. BROWN.

STEAM COOK-EFL, APPLICATION map JULY 21, 1921.

Patented Oct. 3, 1922'.

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Patented Oct. 3, 1922.

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HOWARD :BRONN, OF OASIS, UTAH.

sTnAn Application fled July 21,

T all whom it may concern:

Be it known that I, HOWARD S. Bnown, a citizen .ofthe' United States, residing at Oasis, in the county of Millard and State of Utah, have invented certain new and useful Improvements in Steam Cookers; and I do declare the following to be a full, clear, and exact description of the. invention, such as will enable others skilled in the art to which 1t appertains to make and use the same;

This invention relates to an improved steam heated cooker and one object of the invention is to provide a cooker'which may be heated by steam admitted to a heating compartment surrounding the food compartments or which may be heated by steam admitted directly into thecfood compartments. Another object of the invention is to so construct this cooker that steam maybe admitted to the steam compartment and air forced out through an outlet having a controlling valve and a valve admitting steam and permitting escape of air then closed sothat the steam can condense in the steam .25 compartment surrounding-the food compart mentslthus providing a vacuum serving to retain heat in the food compartments.

'Another object of the invention is to provide a steam heated cooker in which the food .30 compartment will be provided with a base and a removable head releasably-held inengagement with the base and secured in airtight engagement with the base through the medium of a gasket between the base. and

head and clamps carried by the base foren gagingthe hood. V

Another object of the invention isjto so construct this cooker that the steam pipes for admitting steam into the food compartment and steam compartment may also serve '55 through one of the food compartments.- I

COOKER. I

1921. Serial No. 486,539.

' Figure 3 is a transverse sectional view taken along the line 3-3 of Fig-'2.

Figure 4 is a sectional view taken along the line-44; of Fig. 2 and showing the base portion of the foodcompartment in top plan. This cooker is provided with astand having a top 1, a base2 and standards 3 for supporting the top abovethebase. In the form shown,- the cooker will be provided with two food compartments, and the top will be provided with an opening for each of the food compartments. It is to be understood that the number of food compartments can be varied according to the size of stove to'be constructed. Each of the food compartments is provided with a base 4 and a hood 5, the base having inner 'and outerwalls 6 and 7 v and the hood having inner and outer walls dand 9. The outer wall of the hood is provided with outstanding ears 10 which are slotted as shown in Fig.3 andithc outer wall of the-base is provided; with outstand ing ears 11 which are slotted asshown in Fig. 4C and provided withdepending bear ings 12 to pivotally' mount bolts 13 which may be swung upwardly through the slotsof the ears 10 and 11 as shown in When in this operative position shown in "Fig. 2, thewinged nuts 14 may be tightened and the. hood will. be drawn down into'a secured position. A gasketlb isplaced between the base and hood: and will provide ian air and steam-tight joint between thezbase and hood when the clamps are tightened. Webs 16 are provided-between the inner and outer walls of-thebase and the inner and outer-walls of the hood and are connected by webs asshown in Fig. 3 thus providing passages 1.7 which will register with similar openings formed. in the gasket 15, to permit the steam to pass from thebase into the hood. By having the base and hood each provided with spaced inner and outer walls, there will be provided a steam compartment 18 which surrounds the food compartment .19. The steam compartment is provided with an outlet controlled by a valve 20 so that-air may-be forced out of this compartment. by the. steam. From an inspection of Figs. 1 and 2, it will be seen that the base is concaved and that atits lower point there will be provided pipe extensions 21 and 22, the pipe extension 22 being carried by the outer wall 7 of thebaseandUthe pipe extension 21 extending from the inner Wall 6 of the base through the pipe extension 22, and as illustrated in Fig. 1, further extending through a coupling 23 at the lower end of this pipe extension 22. v

A boiler 24 is positioned between the base and top 1 above the burner 25 and provided With a water inlet pipe 26 and with steam outlet pipes 2'7 and 28. The outlet pipe 27 connects With a coupling 29 Which carries a steam gauge 30 and has connection with pipes 31 leading to the couplings 23. Valves 32 are provided.intermediate the coupling 29 and couplings 23 so that the flow ofsteam through the pipes 22 can be controlled. The pipes 28 are connected with. the pipes 21 by valves 33. It Will thus be seen that the flow of steam from the boiler into the food compartments 19 and steam compartments 18 can be controlled and further that by opening these valves, Water formed by steam condensing in the food and steam compartments can flow back through these pipes into the boiler.

When this cooker is in use, Water is placed in the boiler 24 and the Water will be converted into steam. The gauge 30 indicates the steam pressure and if the steam pressure increases beyond the desired amount, the surplus steam Wlll pass out through the safety valve 34-. If it s desired to cook by steam, the articles to be cooked Will be placed in the food compart ments upon the base l and the hood or cover 5 will be put in place and secured by the fasteners. The proper valve 33 will be opened to admit steam to the food compartments having food placed therein and the steam will pass up into the food compartments to fill the same. It is of course un derstood that if food is placed in both of the food compartments shown, both of the valves 33 Will be opened. liter the food iscooked, the hood can be removed and the food removed from' the compartments. /Vhen cooking in this compartment by means of steam, it is desired to retain the heat in the compartment and therefore be fore the valve 33 is opened the valve 20 of the hood 5 will first be opened and steam then admitted to the steam compartment through the pipes 22, the steam driving the. airout of the steam compartment through the valve controlled outlet. As soon as steam comes out through the outlet, the valve 20 Will be closed and the valve 32 Will also be closed. The steam Will then condense in this steam compar ment and by condensingwill create a vacuum. The valve can then be opened to admit steam to the food compartment and the *acuuin created between the inner and outer Walls 8' and 9 Will serve to in the heat in the food compartment. It w ill thus be seen that the heat will be retained in the cooking co'mpartment. If i is desired to cook by dry heat, the valve 20 will be opened and steam admitted to the steam compartment until steam comes out through the steam outlet. The valve 20 Will then be closed and'the valve 32 left open so that the steam compartment will be kept filled with steam. With the hood in place and the food compartment or steam compartment filled with steam, the cooker can be thoroughly sterilized and thus kept sanitary. /Vhen the burner 25 is extinguished and steam condenses in the food compartments or steam compartments, the Water formed by the condensing steam may drain back into the boiler 24 When the valves 32 and 33 are opened. The Water feed pipe 26 maybe connected With a suitable source of Water supply so that Water can be fed into the boiler when necessary.

I claim:

1. A cooker comprising a cooking compartment having a base and a hood, each having spaced Walls to provide a steam and vacuum chamber about the cooking compartment, a valve-controlled outlet for the steam chamber communicating with the same through the outer wall of said hood,

' a steam inlet pipe communicating With the steam chamber through the outer Wall of said base, and a steam inlet pipe communieating with the cooking compartment through the first pipe and inner Wall of said base.

2. A cooker comprising a frame, acook-- mg compartment carried by said frame and having a base and a hood each having spaced inner and outer walls providing a food compartment and a steam compartment surrounding the food compartment, a source of steam supply, a. valve controlled pipe leading from the source of steam supply and communicating with the steam compartment through the outer Wall of the base, a valve controlled pipe leading from the source of steam supply and communi eating with the food compartment through the inner Wall of said base and a valve controlled outlet for the steam compartment communicating through the outer Wall of said hood at the, upper end thereof.

3. A. cooker comprising a frame, a food compartment carried by said frame and having a base and a removable hood, the hood and base each having spaced inner and outer Walls to provide a steam compartment ment and food compartment through said pipes and Water formed by condensation pass out through said pipes, and a source of steam supply having valve controlled connection with said pipes.

1. The structure of claim 3 and a gasket between the base and hood provided with openings for the passage of steam from ing means connecting the base and hood to 10 compress the gasket between the same.

In testimony whereof I have hereunto set my hand.

HOWARD s. BROWN. 

